the International Conference on Foodomics

2009-2024, fifteen years on from. Where are we now, what’s next.

Cesena (Italy), 14-16 February 2024

Program

Download the Conference program (pdf)

Susceptible to some changes on-the-fly

A few notes about the Program

The International Conference on FoodOmics has a program that includes lectures by 4 eminent keynote speakers, each of whom will introduce a representative session, and presentations by another 24 speakers selected by the Scientific Committee on the basis of the abstracts submitted on time.
We believe that, for this next edition too, we will reserve for all participants an interesting program, full of relevant results of passionate research aimed at unraveling the mystery of the link between food and health, using the holistic perspective of FoodOmics.
We will dedicate time to the debate around hot topics also during the presentation of the posters, and in other moments of socialization and networking.
We can’t wait for the show to begin, which will take place in the setting of a real theatre, so that Science has the proper emphasis even in the right location.
And here below is the programme, revealed to also satisfy the curiosity of those who have yet to decide to participate wishing to say, like the over one thousand people who have already come in the last six editions, “I was there”.
See you soon
Alessandra, Elena and Francesco.

Wednesday, 14th February 2024
Registration desk opens at 12:30
14:00Opening Ceremony
SESSION 1What is wrong and right with ultra-processed foods (UPFs)
14:30 – 15:15Keynote Lecture Ruud G. M. van der Sman
Wageningen Food & Biobased Research, Wageningen University and Research, The Netherlands
Soft matter approach to food reformulation issues
15:15 – 15:40Marie Yammine (University of Lille, France)
Untargeted characterization of short peptides in complex food matrices
15:40 – 16:05Alberto Barbiroli (University of Milan, Italy)
Combining the reactivity of gold nanoparticles and proteomics approaches to address protein-protein interactions in food proteins
16:05 – 16:30Federica Pasini (University of Bologna, Italy)
The wholewheat pasta: expectation vs. reality
 Coffee Break
17:00 – 17:25Mattia Spano (Sapienza University of Rome, Italy)
Malting process on legume seeds: an NMR study to observe the effects on nutritional properties
17:25 – 17:50Domingo Pastran (Shimadzu Italia S.r.l, Italy)
Shimadzu’s ready-to-use method for metabolomics. Differentiation of tomato varieties
17:50 – 18:10Anastasiia Nagmutdinova (University of Bologna, Italy)
Application of FFC NMR in Food Science: Overview and Examples
18:10– 18:30Uri Lesmes (Technion – Israel Institute of Technology, Israel)
To process or not to process? The good, the bad and the ugly sides of processing complex carbohydrates for different consumers
18:30 – 20:00Poster Exhibition
20:00Special Welcome Buffet in the Teatre
Thursday, 15th February 2024
SESSION 2Food and health. Are we working from the right perspective?
09:00 – 09:45Keynote Lecture Elliot Berry
Braun School of Public Health, Hebrew University-Hadassah Faculty of Medicine, Jerusalem, Israel
Pandemics, Plenty and Poverty – the fight against malnutrition and Food Insecurity
09:45 – 10:10Larisa Andreeva (Mitocholine LTD, UK)
New frontiers in metabolic health: Mitochondrial health based nutritional ingredient for cognitive and muscle health
10:10 – 10:35Bekzod Khakimov (University of Copenhagen, Denmark)
Associations between sheep meat intake frequency and blood plasma levels of metabolites and lipoproteins in healthy Uzbek adults
10:35 – 11:00Matteo Bolner (University of Bologna, Italy)
Metabolomics for the sustainability of a meat value chain: application to the Italian heavy pig production system
 Coffee Break and Poster Exhibition
11:30 – 11:55Massimiliano Tucci (University of Milan, Italy)
From EAT-IT to MED_EAT-IT: a step towards sustainable personalized diets for the Italian food context
11:55 – 12:20Francesco Paolo Fanizzi (University of Salento, Italy)
Cultivar-dependent responses to different farming methods: a 1H NMR-based metabolomics study in table grapes (cv. Vittoria and cv. Timpson)
12:20 – 12:45Anna Mascellani Bergo (Czech University of Life Sciences, Czech Republic)
Exploring wine characterization: variety and sensory properties
 Lunch and Poster Exhibition
SESSION 3Are alternative sources of nutrients a reliable alternative?
14:00 – 14:45Keynote Lecture Francesco Visioli
Department of Molecular Medicine University of Padova, Padova, Italy
Nutrient sources and sustainability: beyond the hype
14:45 – 15:10Martin Kussman (Competence Center for Nutrition – Kern, Germany)
Natural bioactives for a more sustainable food and health care system
15:10 – 15:35Alberto Valdes (Institute of Food Science Research, Spain)
Omics technologies to investigate the in vivo neuroprotective capacity of natural extracts
15:35 – 16:00Giorgia Antonelli (University of Bologna, Italy)
Microalgae Spirulina: a sustainable source of bioactive compounds with anti-inflammatory properties
16:00 – 16:25Special Guest Daniele Del Rio (University of Parma, Italy)
The ONFOODS project
Coffee Break and Poster Exhibition
16:55 – 17:20Andrea Fuso (University of Parma, Italy)
From agro-industrial by-products to dietary fibre-rich food ingredients: a “reactOmics” approach for their detailed chemical characterization
17:20 – 17:45Maria del Carmen Razola-Diaz (University of Granada, Spain)
Outcomes of lactic acid fermentation on the phenolic content and in vitro bioactivity of mango seed
17:45 – 18:10Manuela Liberi, Giuseppe F. Labella ( Bruker Italia, Italy)
Benchtop NMR and Trapped Ion Mobility combined with LC-HRMS in food authenticity studies
18:10 – 19:10Poster Session: Q&A  
20:30Gala dinner
Friday, 16th February 2024
SESSION 4Nutrient bioaccessibility and bioavailability. Do we need a new nutrition label?
09:00 – 09:45Keynote Lecture John Van Camp
Department of Food Technology, Safety and Health, Ghent University, Belgium
Design of advanced cell culture models to study bioavailability and bioactivity of food derived components
09:45 – 10:10Didier Dupont (INRAE Institute Agro, France)
The structure of the food matrix at different length scales drives the mechanism of digestion and the nutrient bioaccessibility and bioavailability
10:10 – 10:35Gabriele Rocchetti (Università Cattolica del Sacro Cuore, Italy)
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion
10:35 – 11:00Laura Siracusa (University of Catania, Italy)
“Baby” fruits from pomegranate and prickly pear, underrated byproducts rich in gut bowel health-promoting compounds
 Coffee Break
11:30 – 11:55Giovanni D’Auria (University of Naples Federico II, Italy)
Evaluation of the effect of fractionation on seed-derived ingredients using a proteomic approach: a focus on antinutrients
11:55 – 12:20Alessandra Tata (Istituto Zooprofilattico Sperimentale delle Venezie, Italy)
A snapshot of the metabolic cross-talk between the resident microbiota in ripening cheese inoculated with undesirable microorganisms
12:20 – 12:45Lorenzo Nissen (University of Bologna, Italy)
In vitro modulation of MetS colon microbiota by innovative and sustainable formulations of bakery products.
12:45Concluding Ceremony and awarding of prizes